To be honest, there are few foods I love as much as mushrooms. I gravitate towards every mushroom item on a menu and if you haven’t noticed already, I cook with them all the time. I love them on pizza, pasta, in stir fries, and now in tacos. I know they can be a bit polarizing. I had a coworker request that I stop including mushrooms in all my recipes – sorry Kiera, not going to happen! In a plant-based diet, they add so much umami to dishes and these Marinated Mushroom Tacos highlight that so well.
I used oyster mushrooms in this recipe which I realize aren’t as easy to find. I typically get mine from our local produce delivery service (shoutout Farmhouse Delivery) or Central Market. If you can’t find them, it won’t break this dish, you’ll just miss out on the shredded texture that comes from the oyster mushroom. You could sub shiitake, porcini, or even portobello if needed. Regardless of the mushroom you use, they are tossed in a simple marinade of soy sauce, maple syrup, olive oil, salt, cumin, and chili powder. They barely marinate – just for like 10-15 minutes while the oven is preheating – and then they are roasted at a high heat to brown. That’s pretty much it. Easy, flavor packed taco filling.
You can fill these Marinated Mushroom Tacos with whatever your favorite fillings and toppings are. I love to toss some red cabbage in olive oil, lime juice, and salt for a nice crunchy component. And of course a little avocado.Print